If you have a blender you can make this recipe. It’s luscious and comforting and good for you all at the same time. The raw hulled pumpkin seeds used in the recipe are what give it its richness, as they’re full of healthy fats, and are an excellent source of plant protein, iron, and zinc. There is no added oil in this one either, making it an excellent choice for those watching their oil consumption. This is naturally gluten-free as well if you use gf pasta. Bon appetit!
It’s luscious and comforting and good for you all at the same time. The raw hulled pumpkin seeds used in the recipe are what gives it it’s richness, as they’re full of healthy fats, and are an excellent source of plant protein, iron, and zinc.
1shallot, peeled and quartered (can also use onion about 1/4 cup)
3/4cupof non dairy milk
1teaspoonof fresh lemon juice
2Tablespoonsof nutritional yeast
black pepper to taste
1/2bunchof kale (3-4 leaves, stems removes, chopped)
1cupof frozen sweet peas
1/2poundof pasta of choice
Bring water to boil for pasta and cook as you normally would. In the last 1-2 minutes of cooking, add chopped kale and peas. Drain and return to pot.
While pasta is cooking, place all ingredients for alfredo sauce, pumpkin seeds through black pepper into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1-2 minutes. Scrape down the sides as needed.
Pour contents of blender into a small saucepan and cook over low hear, stirring constantly, until sauce begins to thicken, about 3-4 minutes. Season to taste.
Pour alfredo sauce over pasta and veggies, stir well, and serve immediately. Enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com